RECIPES
Basia
This recipe is very popular and well loved. There are many versions of this cake/dessert, but this one is my favorite. The combination of sweet coconut and salty crackers is very interesting and downright addictive to me.
This Rafaello is so good that wherever I show up with it, it disappears really fast. So fast that I still haven't managed to take a decent photo of it. Many people have asked me to add the recipe to the blog, so even though I don't have a good photo, I decided to share the recipe anyway. Please forgive this blurry and maybe not very appetizing picture. At the last minute I managed to grab the very last piece and snap a photo with my phone. I'll try to replace it with a better one as soon as I can. You can see a gorgeous version "at the source," meaning sd_silver.
rafaello
I adjusted the recipe a bit to my own taste. I cut the amount of sugar slightly, used butter, and added sliced almonds of my own. The cake comes together very quickly and has to be made a day ahead so the flavors can blend well. It seems so simple, but it isn't, when the sweets are calling to you from the fridge to be eaten.
rafaello
Directions:
Pour off ½ cup of the milk and bring the rest to a boil with the sugars. Stir both kinds of flour into the cold milk, mix well, and cook it into a pudding. Set aside until completely cooled. Once the pudding has cooled, cream it with the butter and 200 g of the shredded coconut.
Line a baking pan (about 28×24 cm) with parchment paper. Cover the bottom with half of the crackers, spread half of the filling over them, and sprinkle with half of the sliced almonds. Then layer on the rest of the crackers and the second half of the filling, and finally sprinkle the whole thing with the remaining coconut and sliced almonds. You can gently press them down with a spoon. Set it in the fridge overnight. Cut into small squares and enjoy!
Enjoy!
10 comments
Comments that readers left on my Polish blog flowerek.com between 2010 and 2015, translated from Polish. New comments are closed.
:) I know and really love this cake, and I'm not surprised at all that it disappears so fast
Oh, very fast :) Thanks for the comment and best wishes :)
And I even have crackers for this cake, specially bought. :)
That's great! Be sure to let me know how it tasted :)
And I think I'll run out for crackers today :-)
can I use ready-made pudding from a packet?
I admit I haven't made it with ready-made pudding, but I think it could work. However, after you cook and cool it, you also need to whip it with the butter like in the recipe, and maybe increase the amount of sugar. If you make it, please let me know, because I'm curious how it turns out :)
I made it with ready-made cream pudding (without sugar) and added sugar like in the recipe. It turned out really sweet, I got scared :) but after whipping it with the butter and adding the coconut it was OK, maybe you could add a few teaspoons less sugar, but I left it as is. The cream turned out delicious. The cake is sitting in the fridge now, waiting for tomorrow. :)
and can the crackers be replaced with something else?
Not really, I think. I've heard of people trying butter cookies, but then the cake turns out too bland and flat. The crackers give it crunchiness, and I happen to like the slightly salty note. Unless maybe whole grain cookies?